Loe raamatut: «Traditional dishes of KhMAO»

Buckwheat porridge

Buckwheat porridge with mushrooms is a delicious and hearty dish that combines the health benefits of buckwheat with the aroma of mushrooms. Here’s a detailed description:

Ingredients:

– Buckwheat – 1 cup

– Champignon mushrooms (or other mushrooms) – 200 g

– Onion – 1 medium head

– Garlic – 1-2 cloves (optional)

– Oil (vegetable or butter) – for frying

– Salt, pepper – to taste

– Greens (dill, parsley) – for garnish

Preparation:

Preparing buckwheat:Rinse the buckwheat under cold water, then cover it with 2 cups of water, add a little salt, and bring to a boil. Reduce the heat and cook covered for 15-20 minutes until the water is absorbed.

Cooking mushrooms: Heat oil in a pan. Add finely chopped onion and sauté until golden brown. Then add the chopped mushrooms and fry until cooked, allowing excess moisture to evaporate.

Mixing: Once the mushrooms are ready, add the cooked buckwheat to the pan, mixing everything together. Season with salt and pepper to taste. Optionally, you can add finely chopped garlic.

History:

Buckwheat porridge occupies a special place in the culinary culture of the Khanty-Mansi Autonomous Okrug (KhMAO), being one of the main food products for the indigenous peoples, as well as for newcomers to the region.

The history of buckwheat in KhMAO dates back to times when it was an important source of carbohydrates for people living in the harsh conditions of Siberia. Its cultivation became widespread in the 16th century when peasants began to settle these lands. Buckwheat adapted well to the local climate, and its resistance to cold made it indispensable in the diet.

Buckwheat porridge was prepared in a simple way: the cereal was boiled in water or milk, sometimes adding oil, salt, or sugar to enhance the taste. It was served as a side dish to meat and fish dishes or used as an independent meal. Buckwheat is known for its nutritional properties, making it an ideal product for maintaining energy during the cold winter months.

One feature of preparing buckwheat porridge in KHMAO was the use of local ingredients, such as fish, meat, mushrooms, and vegetables. In some families, there were rituals associated with cooking buckwheat porridge, symbolizing prosperity and abundance.